Flat, delicious burgers recipe plus #book giveaway from author @DarylWoodGerber

From Daryl aka Avery:

Cookbook Nook giveaway today...read on!

Right up until Thanksgiving, I’m always thinking about what I’m going to be grilling on the weekends. Hamburgers definitely fall into the mix every time. I love to barbecue. And I make great hamburgers and turkey burgers and bison burgers.

Or do I?

So, my husband—you remember my husband...he is the one who loves to read foodie magazines. Well, recently, he was reading an article in a magazine, and he said, “Honey, you have to see this. Do you know how you can make a hamburger perfectly flat?”

Well, of course, I thought I did, but he read me the article anyway. How could I say no? Lo and behold, I didn’t know how to make a flat burger. Mine are always puffed in the middle.

The article revealed that although a hamburger might look perfectly flat when you form the beef into a patty, it invariably puffs in the center as the meat cooks.

Yep, that’s mine.

This either makes it hard to pile on goodies after it’s done or you might overcook the middle just to make sure the puffy center is cooked. Ick. I hate overcooked burgers.

The article said there was a solution.

Here’s my quickie version of the recipe with photos:

FLAT DELICIOUS BURGERS

(*works on all types, turkey, bison, and beef)

1) Form the burgers into flat patties on a clean work surface. That’s what I always do. But make them about an inch wider than the bun. (I use about 6 to 8 ounces of meat; cooks down to 4 to 6 ounces.)

Okay.

And then…

2) Press down on the center of each patty, using your fingers to make an indentation. Now the article said to press “halfway through the burger thickness.” That’s hard to do. Just make an indentation. It works. Don’t overwork the meat; you don’t want it to get tough.

Can you see the indentations?

3) Cook over a hot grill to desired temperature. Most pundits will say 160 degrees F. I judge by time. About 4 minutes a side under the broiler or on a medium high grill.

4) Here's the amazing part...as the burger cooks, juice starts collecting in the center of the meat and stays there! It keeps the burger moist as it cooks. The burger shrinks “into the center” as it cooks. And levels out.

See it pooling?

Voila!

Enjoy a great burger. We did. With a yummy salad that I'd laced with cheddar cheese.

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Giveaways!

Make sure you're signed up for my newsletter. The launch day giveaway for STIRRING THE PLOT, which debuts September 30, will include all my books, a plush Tigger,
a Cookbook Nook mug, and more! 

Click HERE.  

And "like" me on Facebook and Goodreads, where information about other giveaways will appear, like...

This prize below is going to be given away on Facebook on September 29. 

See all the books? You like books! 23 of them!  There's one from every author on Mystery Lovers Kitchen, plus other pals with whom I've done book signings! A mug, a plush tigger, an I Love Mystery tote & more. Fun, right? I figure if Stirring the Plot is coming out,
I might as well let all my pals celebrate with me!

Did I mention Stirring the Plot has a Halloween theme?

A list of all authors/books will be on Facebook. Keep an eye out.

AND if you leave a comment today, you'll be entered to win one of the first two Cookbook Nook mysteries [Final Sentence or Inherit the Word]. Tell me why you like culinary mysteries! Remember to leave your email address so I can contact you if you win! 

* * * *

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Days of Wine and Roquefort 
is out!
order here

Inherit the Word
  is out!
                                    order here

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